Servings: 8 servings 1 1/2 cups all-purpose flour, or gluten-free flour 1 1/2 tsp baking powder 1/4 tsp salt 3/4 cup unsalted butter, 1 1/2 sticks, softened 1 cup granulated sugar 3 large eggs, room temperature 1/2 tsp grated lemon zest 1/4 tsp vanilla extract 4 medium peaches, about 1 lb, pitted, peeled and sliced into cubes (2 1/4 cups chopped) Confectioners' sugar for dusting
Prep: Heat oven to 350˚F. Grease a 9-inch springform pan with cooking spray. In a small bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
In a large bowl, beat together 1 1/2 sticks of butter with 1 cup sugar on med/high speed until fluffy (4-5 minutes). Beat in 3 large eggs, 1 at a time allowing them to incorporate into
the batter before adding the next egg then continue mixing for another minute on med/high speed. Once the mixture is well blended, beat in 1/2 tsp fresh lemon zest and 1/4 tsp vanilla extract.
Set mixer to low and beat in your flour mixture just until blended. Use a spatula to fold in the peaches just until evenly dispersed then transfer batter to your prepared springform pan
and bake in the center of the oven at 350˚F for 50-60 minutes or until a toothpick comes out clean. Remove from oven and let cool to room temp before sprinkling the top with confectioners sugar.